155 Parramatta Chicken Pie

Pastry Pies—Basic Method

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 6 portions U.S.A. Imperial Metric
Chicken meat (from 3 lb. chicken) 2 cups 1 lb. .5 kilo
Water 1 cup 8 fl. oz. 230 milliliters
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Sliced ham, diced ½ cup 4 oz. 115 grams
Mushrooms, small 1 cup 2 oz. 60 grams
Five-minute Pastry ½ batch ½ batch ½ batch
Bay leaf 1 1 1
Thyme 1 spray 1 spray 1 spray
Parsley 1 spray 1 spray 1 spray
Celery 1 large stalk 2 oz. 60 grams
Onions 1 small 2 oz. 60 grams
Salt To season To season To season
White peppercorns To season To season To season
Flour 5 tbsp. oz. 40 grams
Butter 2 tbsp. 1 oz. 30 grams
Cream ¼ cup 2 fl.oz. 60 milliliters
White wine ¼ cup 2 fl. oz. 60 milliliters
Egg 1 1 1


Method of Preparation

Cut chicken into 1-inch cubes—leave mushrooms whole—finely slice onions and celery—grind peppercorns—measure flour, butter, cream, and wine—prepare five-minute pastry using only half quantity—roll out a top only for the pie.

Method of Cookery

  1. Place chicken in only sufficent water to cover. Add herbs, cover, and simmer for 25 minutes.
  2. Make a roux with butter and flour. Strain off 5 fluid ounces chicken stock to make a stiff sauce.
  3. Season the sauce, add the wine and cream. Stir well.
  4. Lay half chicken meat with onions and celery in pie dish, cover with ham, then place very lightly fried whole mushrooms, black side down, on ham. Sprinkle with lemon juice and top with remaining chicken. Pour over sauce. Cover with pastry top. Gild pastry with beaten egg.
  5. Bake at 375°F. for 40 minutes. Cover pie top with foil if it colors too soon.


Serve with Bell Block Rice Bake and a tossed "all in salad." A chilled white wine goes very well.

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